This Spicy Gingerbread Cake is a treat that I look forward to sharing with friends and family every year. It comes together quickly yet yields an impressive payoff—the best kind of home baking. Nothing evokes the holidays more than the aroma of warm spices filling the house with fresh baked goodness. This cake is super moist, pleasantly spicy and has great depth of flavor. It’s a delight on its own and really needs no adornment. But should you feel inspired, a dollop of unsweetened whipped cream, a drizzle of toffee sauce or a snowy dusting of powdered sugar all provide a particularly festive adornment.
COOK TIME: 30–35 MINUTES
Ingredients
- ¾ cup brown sugar
- ¾ cup brown rice flour
- ¼ cup millet flour
- ¼ cup tapioca starch
- ½ cup white rice flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ½ teaspoon kosher salt
- ½ teaspoon xanthan gum
- ½ cup rice bran oil (or vegetable oil)
- ½ cup molasses (not blackstrap)
- 2 large eggs
- ½ cup hot water
- Optional: powdered sugar for dusting
Preparation
Preheat oven to 350°F.
Spray a 10-cup Bundt pan with cooking spray, taking care to thoroughly coat the sides and middle post.
In the bowl of a stand mixer fitted with the paddle attachment, mix all the dry ingredients together on low speed just to combine. Add the oil, molasses and eggs. Mix briefly on low speed to incorporate, 1–2 minutes. Continue mixing on low speed while slowly drizzling in the hot water until the batter is smooth and no lumps remain, 2–3 minutes more. Scrape down the sides to make sure all the dry ingredients are fully incorporated.
Pour the cake batter into your prepared pan and bake for 30–35 minutes, until the top is just set and the middle no longer jiggles when jostled. Transfer to a wire rack to cool completely in the pan.
Invert onto a pedestal or platter when ready to serve. You may lightly dust with powdered sugar before serving.
